Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 0.75 cup ketchup
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp dry mustard powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 cup beef broth
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 0.5 cup Monterey Jack cheese, freshly grated
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Heat a 12-inch oven-safe skillet over medium-high heat. Add the ground beef in a single layer and let sit undisturbed for 3 minutes until a dark mahogany crust forms.
  2. Break up the beef with a wooden spoon, then add the diced onions and green peppers. Sauté until vegetables are softened and beef is fully browned.
  3. Stir in the 2 cloves of minced garlic and 1 tbsp tomato paste. Cook for 2 minutes until the paste turns a deep mahogany color.
  4. Sprinkle the flour over the meat mixture and stir for 1 minute to absorb rendered fats and create a roux-like coating.
  5. Stir in the ketchup, brown sugar, apple cider vinegar, dry mustard, smoked paprika, and cayenne pepper. Pour in the beef broth.
  6. Simmer for 5-7 minutes over medium heat until the sauce is thickened and glossy.
  7. Top the mixture with the shredded cheddar and Monterey Jack cheeses. Place under a broiler for 2-3 minutes until the cheese is bubbling and slightly browned.
  8. Garnish with fresh chives and let the dip sit for 5 minutes before serving with sturdy chips or toasted bread.